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Banana Oatmeal Pancakes

Banana Oat Pancake
Banana Oat Pancake

This is super quick healthy and gluten free banana oatmeal pancake. No sugar is used in this recipe as we are using ripe banana. Oats has lower GI compared to the normal wheat flour hence it will keeps you full for longer. 

You can add the topping like banana slices or walnut but go easy on the nuts as 5 pieces of walnut is 130 cal which is already equivalent to the calories for one pieces of the pancake. Personally I would also avoid drizzling the syrup due to the high sugar content.

The pancake can be made in a batch a stored for later use. Just make sure to place a kitchen towel at the bottom of the food container so it will absorb any moisture. 

Banana Oat Pancake

This is a super quick, healthy and gluten free breakfast using banana and oats.
Prep Time5 mins
Cook Time5 mins
Course: Breakfast
Keyword: breakfast
Servings: 6 pieces
Calories: 126kcal
Cost: 4


  • 1 large banana ripe
  • 1.5 cup oats
  • 1 tsp baking powder
  • 1 egg
  • .75 cup milk can be replaced with a scoop of protein powder with same amount of water
  • 1 tsp vanilla extract
  • 1 tsp cinnamon powder
  • 1 tsp nutmeg powder


  • Add all ingredients into a blender and blend until smooth
  • Heat a non-stick pan on a low-medium heat. Grease if needed.
  • Pour a scoop of pancake in the middle of the pan. After 1 minute when the bubble has formed, flip the pancake and cook until brown.
  • Serve with sliced of banana or nuts


Calculated using MyFitnessPal
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 126
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 35 mg 12 %
Sodium 415 mg 17 %
Potassium 134 mg 4 %
Total Carbohydrate 21 g 7 %
Dietary Fiber 3 g 12 %
Sugars 5 g  
Protein 5 g 10 %
Vitamin A 4 %
Vitamin C 3 %
Calcium 11 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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